Italian Panini (Gluten Free)

This is my ultimate Italian Panini (gluten free). It shows off everything I crave in a grilled sandwich: I’m talking about a crispy, golden-brown bread, melty cheese and rich, savory flavor. It is layered with fresh, herby ingredients and pressed to perfection, making every bite cozy, warm and delicious.

Whether I’m using focaccia, pizza dough or gluten free bread, this quick and easy recipe gives me the classic taste of an authentic Italian panino right from my kitchen at home.

If you loved this panini recipe, you’re going to love this Easy Roast Beef Sandwich, my Turkey and Roast Beef Sandwich and this Gluten Free Sandwich with Turkey. For more lunch inspiration – dive into this collection of my favorite Gluten Free Lunch Recipes.

What is a panini?

An Italian panini is a warm, pressed sandwich with a crisp, golden crust and typically a melty filling.

A traditional Italian panino is usually made with focaccia bread and filled with simple, high-quality ingredients like cheese, cured meats and fresh vegetables. They’re designed (like a lot of Italian recipes) to let the ingredients shine through!

Today, panini ingredients can include everything from classic mozzarella and tomatoes to pesto, turkey pepperoni or arugula.

Why you’ll love this gluten free recipe

My Italian Panini recipe combines simple ingredients for maximum flavor impact and offers the perfect balance of textures: crispy outside and soft inside. I really love that it’s customizable to suit my dietary needs and also just what I have at home. It is great for using up leftover meats and veggies. Plus, it doesn’t make a ton of dishes.

I also find this is really great for meal prep or as a quick, yummy snack; it brings a little authentic Italian flair to my kitchen. Plus, it pairs well with a tons of sides and dips, can be made gluten free without losing taste or texture and is perfect for sharing at casual gatherings or family meals.

Ingredients and substitutions

Gluten free pizza dough (or regular): Use store-bought or homemade, and swap in regular dough if gluten isn’t a concern. If you don’t have gluten free pizza dough, any of the following breads work great in the gluten free version: gluten free sourdough bread, gluten free French bread or baguette (Schär’s is a favorite!), or soft gluten free sandwich bread (Canyon Bakehouse).

Extra virgin olive oil: Used to brush the dough before pressing. It helps the panini crisp up with a golden finish. Divide it for brushing and drizzling.

Burrata or dairy free ricotta: Burrata is creamy (and kind of decadent) with a little tang, while dairy free ricotta is way lighter, allergy friendly and has a great texture, too.

Tomato slices: Go for ripe, in-season tomatoes.

Balsamic glaze: Adds a sweet, tangy layer of depth and a restaurant style finish to my Italian Panini.

Arugula: Peppery and fresh, arugula gives a lovely bite and a pop of green. Add it after pressing if you want to keep the leaves vibrant and not wilted.

Turkey pepperoni or pepperoni: I used turkey pepperoni but any Deli Meats or Cured Meats work! Sometimes I’ll work with Prosciutto, Genoa salami, spicy salami, Soppressata, Mortadella, Black Forest ham, honey ham, roasted ham, grilled chicken or shredded rotisserie chicken.

Directions (step by step)

Prepare the dough: Start by rolling out the pizza dough on a lightly floured surface into a rough oval or rectangle shape, about ½ inch thick. Fold the dough in half lengthwise to create a thicker base. This gives the panini a nice chewy texture and helps hold in the toppings.

Bake the dough: Transfer the folded dough to a parchment-lined baking sheet. Drizzle or brush the top with a generous squeeze of extra virgin olive oil, making sure to coat the surface evenly for that golden, crispy finish. Place the dough into a preheated oven and bake at 400F (200C) for about 15 minutes, or until the crust is puffed up and lightly browned on the outside.

Build the Italian Panini: Once the dough is baked and slightly cooled, it’s time to build your panini. Gently tear or spoon your burrata (or spread the dairy-free ricotta) over the surface. Add slices of fresh tomato, a handful of arugula if using and a good drizzle of balsamic glaze. Finish with another light swirl of olive oil over the top for extra richness and flavor.

Serve your panini recipe: Serve warm and enjoy the combination of crispy crust, creamy cheese, juicy tomato and the sweet tang of balsamic.

Expert tips and tricks

Roll the dough evenly so the dough doesn’t have raw spots.

Use good quality olive oil to brush the dough for extra flavor and a beautiful golden finish.

Avoid overloading the panini with fillings to help everything melt and press evenly.

For extra crispiness, press the Italian Panini longer or finish it under the broiler for a minute.

Add fresh herbs like basil or arugula just after grilling to preserve their bright, fresh flavor.

Storage and meal prepping 

This Italian Panini tastes best fresh, but you can prepare the dough and toppings ahead of time for quick assembly. Store any leftover baked panini in an airtight container in the fridge for up to 2 days.

To reheat, toast it in a pan or oven to restore crispiness—avoid microwaving as it can make the bread soggy. For meal prep, assemble the panini without fresh greens or delicate ingredients, then add them just before eating to keep everything fresh and vibrant.

Variations

Cheese options: Try provolone, smoked provolone, Swiss, cheddar, Gouda, Pepper Jack (including goat’s milk versions) or creamy Brie.

Spreads and condiments: Swap olive oil and balsamic with fresh basil pesto, mayonnaise, garlic aioli, Dijon mustard or honey mustard (Ken’s brand is a favorite!).

Vegetables and herbs: Mix in roasted red peppers, tomatoes, fresh basil, arugula, spinach, romaine, red onions (raw, caramelized, or pickled), pepperoncini, banana peppers, pickled jalapeños, dill pickles or grilled eggplant and zucchini for extra flavor and texture.

Vegetarian panini: Leave out the turkey pepperoni or pepperoni in this Italian Panini.

FAQs

Can I use regular bread instead of pizza dough?
Yes, you can use focaccia, ciabatta or any sturdy sandwich bread you prefer.

How do I make this Italian Panini recipe gluten free?
Simply swap regular pizza dough or bread with gluten-free options like gluten-free sourdough, French bread or soft sandwich bread.

What’s the best way to reheat leftover panini?
Reheat in a toaster oven or on a skillet to keep the bread crispy. Avoid microwaving to prevent sogginess.

Can I prepare the panini in advance?
Yes, assemble without fresh greens or delicate toppings, then add those just before serving.

What are good substitutions for burrata?
Fresh mozzarella, ricotta or dairy-free cheeses all work well.

Can I add other proteins besides pepperoni?
Absolutely! Turkey, ham, grilled chicken or roasted veggies are great alternatives.

Looking for more gluten free recipes?